The recipe I'm sharing here is from another new cookbook that's rapidly becoming one of my favorites. The Bon Appetit Cookbook is loaded with over 700 pages of recipes of every kind, and I've already marked about 25 recipes to try. It's a great all-purpose resource cookbook that I can tell I will use for a long time to come.

One of the things about this recipe that intrigued me was the process of roasting the lemons, then using the roasted lemon pieces in a sauce. The lemons are eaten, skin and all, probably a standby for Moroccan preserved lemons, which I've never been able to find in Salt Lake. I loved the combination of roasted lemons, capers, and green olives here, but if you didn't want to roast the lemons, I think this dish would also very good good, and much quicker to make, with just the capers and green olives.

Preheat oven to 325 F. Cut two lemons into thin slices (I recommend using a mandoline if you have one.) Brush lemon slices lightly with olive oil and arrange on baking sheet with parchment paper or foil. Roast until lemons are slightly dry and barely beginning to brown, about 25 minutes. (I cut the lemons in fourths before adding them to the sauce, but the recipe didn't specify this. I thought it made them a little easier to eat.)

Trim all visible fat and tendons from chicken breasts. Combine flour and poultry seasoning and add desired amount of black pepper. Lightly coat chicken with flour. Heat oil in heavy pan just large enough to hold the chicken in a single layer. Add chicken and cook until golden brown, about 3-5 minutes per side. Add olives and capers and pour in chicken stock. Bring to boil, scraping off any browned bits from bottom of pan. Boil until liquid is reduced and slightly thickened, about 5 minutes.

Butter is not really recommended on the South Beach Diet, but butter creates great flavor, and with the significantly reduced amount of butter I used, I think this would be okay for phase 2 or 3. This would be great with Georgette's Greek Zucchini and Brown Rice with Cashews and Herbs.This is my entry for Weekend Herb Blogging #59, being hosted this week by the very talented Nandita of Saffron Trail. If you want to participate this week, send the e-mail with your permalink to saffrontrail AT gmail DOT com. Be sure to include a link to Nandita and the words Weekend Herb Blogging.

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Kevin I thought so. That's what attracted me to the recipe. (Ok, that and the butter!)

Cookiecrumb, I know everyone says they are easy to make, but I'm always so busy I don't seem to get to it. Plus I've never had them so I don't know if I could tell when they're ready. I saw some oneline that I think I'll order to see what they are like.

That's a fantastic photo at the top of your post Kalyn. I've made this recipe before and can attest to is delicious factor! I left out the lemons and the flour and the dish still came out great. Now that you've shown us how easy it is to roast lemons, I'll have to try the recipe again!

I love all of that--the lemons, capers, olives. It makes my mouth water. Roasted lemons or preserved lemons give a wonderful flavor to dishes, don't they? I'm going to make this recipe and I know it's going to be a favorite.

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